Kimchi dumplings

This will be the last kimchi-related post, I still have a jar-full but it keeps getting more sour, and I just don’t have the tolerance of a native Korean!

The filling of these dumplings is made of tofu and kimchi with a few other ingredients.

filling

You can put just about any filling inside dumpling wrappers. The biggest trick is not to stuff it too full. Then wipe a little bit of water on the edges before you press the edges together.

dumpling

I’ve recently used more of the round dumpling wrappers, so I had to remember how to fold the square ones. You could just do a simple triangle or rectangle by pressing the edges directly together. Or you could get a little more fancy, as is shown on the wonton/dumpling package.

dumpling formed

Then just steam them, fry them in oil, or freeze them for later!

Kimchi Dumpling Filling
14-16 oz. firm or extra-firm tofu
1 cup kimchi
2 garlic cloves, minced
2 green onions, or similar amount of Chinese chives, minced
1 egg
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sesame oil
dumpling wrappers

Drain the tofu and press out additional liquid. It’s important to have a dry filling for dumplings so that they won’t leak out. Crumble the tofu into a bowl.

Drain some kimchi as well and squeeze out extra liquid. Chop really small and add a packed cup-full to the tofu. Mix in the rest of the ingredients except the dumpling wrappers.

Fold the filling into the wrappers, and cook as shown above.

Adapted from: Eating Korean, by Cecilia Hae-Jin Lee

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